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Pan Seared Kansas City Strip

Pan Seared Kansas City Strip

Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

The Longest Hour...

Strip Steaks are a staple in the midwest. I have tried them with rubs, marinades and sauces, but sometimes you just want to taste a good steak. This version allows the steak to shine and the mushrooms aren't bad either.
Pan Seared Kansas City Strip
 
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Ingredients
  • Kansas City Strip Steak per
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Vegetable oil
Instructions
  1. This is more about technique than ingredients.
  2. You will need a sheet pan with rack. Salt the steak when you think you put enough put some more get all sides top and bottom covered.
  3. Place the steak on the rack and rest at room temperature for 1 hour.
  4. When there is 15 minutes left in the rest place a cast iron pan over medium low heat.
  5. When the hour is up dry the surface of the steak with paper towels thoroughly. Brush with oil and dust with black pepper.
  6. I like my steak rare...really rare. So for me the perfect sear is 2 minutes per side. Adjust your times accordingly but make sure and be even with the cooking time per side.
  7. Place the cooked steak on a plate and cover with foil and rest. You want a good steak REST IT at least 5 minutes but 10 is better.
  8. I use the 10 minutes by cooking some mushrooms in the hot pan with the beef juices. I quartered them and tossed them right in the pan. When they were done i hit them with some brandy and reduced it and finished with a pat of butter.

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Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

The Longest Hour...

Strip Steaks are a staple in the midwest. I have tried them with rubs, marinades and sauces, but sometimes you just want to taste a good steak. This version allows the steak to shine and the mushrooms aren't bad either.
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